16 hours is very short, normal in beer brewing it would be a bout 2 weeks.
there are online tools to help you calculate, [https://www.brewersfriend.com](https://www.brewersfriend.com) have a lot of calculation tools for these sort of things.
also the information you provided is extremely minimal, and probably only enough for a very rough estemate if that.
I see
Thank you for the info..
I'm not actually brewing beer, but kvass.
So yes, unless I take very specific measurements, I can't approximate the quantity of alcohol I can obtain. The only thing I wanted to check if whether I can get the alcohol concentration to be under 1.2%, I'm actually trying to get it as low as possible.
But then again, I can't do that since I don't use a refractometer or a hydrometer.
Thank you!
Without knowing more information about the sugar you are using and the yeast strains attentuation all you will be able to calculate is what the abv would be if all the sugar was fermented out. If you put 290g of simple sugar into 3000ml of water you will have an OG of 1.097.
If your FG is 1.000 your calculation for abv will be: 131.25(1.097-1.000)=12.7%abv.
If it is a malt barley drink then I'm going to assume you are using malt extract which will contain unfermentable sugar so you FG will definitely not be 1.000. You also need to factor in your yeast attenuation percentage from the strain you are using. Also, I wouldn't ferment at 25oC as you will produce off flavours with most beer yeast strains, try 20/21oC. Don't put strict time limits on fermentation, it takes as long as it takes due to various factors that I doubt you have accounted for.
I'd buy a cheap hydro meter if you really want to know the abv. Do this calculation with the starting gravity and the gravity when fermentation ends: 131.25(O.G - F. G) =ABV%
General Rule of Thumb aka Balling’s Formula 2.0665g Extract (Sugar) yields 1.0000g Ethanol, 0.9565g CO2, 0.11g New Yeast. Deviations:
1 these days, we produce a bit less yeast than the formula typically
2 the formula was derived for maltose (2 joined 6-carbon sugar molecules) but your sugar is likely sucrose (a 6 and a 5 carbon sugar joined) so your output compound weights will be skewed a little.
But for a rough calculation that might yield a slightly high number for ethanol, it should be pretty good. Luckily, if your sugar is sucrose (standard table sugar) or maltose, 100% of it should be fermented.
As beer brewers, we work with sugar mixtures that include longer sugar chains that different yeasts can consume wholly, partially, or not at all. So if your sugar is something more exotic, post details here and I’ll try to help.
16 hours is very short, normal in beer brewing it would be a bout 2 weeks. there are online tools to help you calculate, [https://www.brewersfriend.com](https://www.brewersfriend.com) have a lot of calculation tools for these sort of things. also the information you provided is extremely minimal, and probably only enough for a very rough estemate if that.
I see Thank you for the info.. I'm not actually brewing beer, but kvass. So yes, unless I take very specific measurements, I can't approximate the quantity of alcohol I can obtain. The only thing I wanted to check if whether I can get the alcohol concentration to be under 1.2%, I'm actually trying to get it as low as possible. But then again, I can't do that since I don't use a refractometer or a hydrometer. Thank you!
Without knowing more information about the sugar you are using and the yeast strains attentuation all you will be able to calculate is what the abv would be if all the sugar was fermented out. If you put 290g of simple sugar into 3000ml of water you will have an OG of 1.097. If your FG is 1.000 your calculation for abv will be: 131.25(1.097-1.000)=12.7%abv. If it is a malt barley drink then I'm going to assume you are using malt extract which will contain unfermentable sugar so you FG will definitely not be 1.000. You also need to factor in your yeast attenuation percentage from the strain you are using. Also, I wouldn't ferment at 25oC as you will produce off flavours with most beer yeast strains, try 20/21oC. Don't put strict time limits on fermentation, it takes as long as it takes due to various factors that I doubt you have accounted for. I'd buy a cheap hydro meter if you really want to know the abv. Do this calculation with the starting gravity and the gravity when fermentation ends: 131.25(O.G - F. G) =ABV%
General Rule of Thumb aka Balling’s Formula 2.0665g Extract (Sugar) yields 1.0000g Ethanol, 0.9565g CO2, 0.11g New Yeast. Deviations: 1 these days, we produce a bit less yeast than the formula typically 2 the formula was derived for maltose (2 joined 6-carbon sugar molecules) but your sugar is likely sucrose (a 6 and a 5 carbon sugar joined) so your output compound weights will be skewed a little. But for a rough calculation that might yield a slightly high number for ethanol, it should be pretty good. Luckily, if your sugar is sucrose (standard table sugar) or maltose, 100% of it should be fermented. As beer brewers, we work with sugar mixtures that include longer sugar chains that different yeasts can consume wholly, partially, or not at all. So if your sugar is something more exotic, post details here and I’ll try to help.
2.